Ingredients:

• 1 cup – plain flour
• 2 cup – shredded Carrots
• 3/4 cup – oil
• 2 – eggs
• 2 tsp – Cinnamon powder
• 1 tsp – Cardamom powder
• 1/2 tbsp – baking powder
• 3/4 tsp – baking soda
• 1/2 tsp – salt
• 3/4 cups – Sugar
• A few strands of Saffron
• 1/8 tsp – Orange colour
• 1 tsp – vanilla essence
• 1/4 cup – walnuts, chopped
• 1/4 cup – pistachios, chopped
• For Icing:
• 1 cup – fresh whipped Cream
• 3 tbsp – powdered Sugar
• 1/2 tsp – vanilla essence

Method:

1. Preheat oven to 350 degree Fahrenheit.
2. For icing:
3. Beat the cream over a tray of ice cubes with a hand beater.
4. Do not overbeat. It should form soft peaks.
5. Fold in the sugar and essence. Mix gently.
6. Put in the refrigerator.
7. Method for Cake:
8. Beat eggs and sugar till fluffy.
9. Add all the powders and mix well.
10. Add 1/2 of oil and then 1/2 of flour. Mix it well.
11. Add remaining oil and flour. Blend it well.
12. Add all the remaining ingredients except saffron. Mix it well.
13. Pour in a greased baking dish.
14. Sprinkle the saffron strands and bake the cake for 40 minutes.
15. Cool it and spread the cream icing.

Recipe courtesy of Sify Bawarchi